Hungarian Cabbage Rolls / Cabbage Rolls in Tomato Sauce (Töltött Káposzta)

Hungarian cabbage roulades based on my mother-in-law's family recipe: Cabbage roulades are regularly prepared in Eastern Hungary, they are best eaten with bread as a snack or main meal, and when guests come, these home-made delicacies are served (in Hungary, no guest is allowed to go hungry).

Put rice and minced meat in a bowl. Finely grate the onion and garlic. Dissolve a soup cube with a little water and then mix the whole mixture well with salt and pepper.

Remove the stalk from the cabbage. Lightly steam the cabbage / white cabbage so that the individual leaves can be easily removed. Remove the hard stems. Chop the small leaves and the bell pepper.

Put some filling on a sheet, fold in the edges and roll up the roulades.

Put some oil in a large saucepan. Line the bottom with half of the cut cabbage and the pepper strips (I had to use red pointed pepper, but green ones are usually used). Add 3 slices of bacon / garlic meat / smoked meat.

Place the roulades on top. Alternatively, or for a change, you can also mix in stuffed peppers.

Finally, cover with some bacon and the rest of the cut cabbage.

Dissolve a soup cube (in the water with which the cabbage was stewed as it already contains flavorings) and pour water on the filled roulade pot until it is flush.

Weigh down the whole thing, bring to the boil briefly and then let it simmer for about 45 minutes. Salt and pepper, do not stir.

Heat some oil in a small saucepan. Stir in flour and brown lightly while stirring constantly.

Add the tomato paste (2-fold concentrated), add sugar, stir and use approx. 8-10 scoops to pour in the stock from the roulade pot.

Pour the sweat over the roulades, carefully fold in (do not stir otherwise the roulades will be damaged) and let it steep again on a low level briefly - for about 5 minutes.

The roulades are traditionally served with sour cream (creme fraiche) and bread.

When cold, the roulades can be kept for a few days in their own juice and, in addition to their taste, they are still too good.